Tri Tip and Bell Pepper Soup
Ingredients
- 2 lbs. Harris Ranch tri tip beef cubed
- 1 gallon of beef stock
- 4 cloves garlic minced
- 2 large onions diced
- 2 ea. carrots peeled and diced
- 2 stalks celery diced
- 2 tsp. of vegetable oil
- 5 ea. bell peppers sliced
- 1 tbsp. beef base / bouillon
- 2 16 oz. cans of diced tomato
- 1 tbsp. basil
- 1/2 tsp. fresh ground pepper
- salt
Instructions
- Heat oil in a heavy 3 gallon stock pot sauté beef, garlic, carrots, onions, and celery, while cooking season with salt and pepper. When the vegetable are tender add beef stock and bouillon. Bring to a boil. Reduce heat and simmer for about 1 hour. Add tomatoes, bell peppers and fresh basil, simmer for one hour, correct seasoning with salt and pepper. Yields 1 gallon.